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  • THINK Positively, EAT PositiveLeigh: MINI STUFFED SWEET PEPPERS
  • Leigh Caulfield
  • THINK Positively EAT PositiveLEIGH

THINK Positively, EAT PositiveLeigh: MINI STUFFED SWEET PEPPERS



So my mom and I were trying to figure out what to have for dinner. She had bought some chicken sausage she wanted to make, but we had no idea what to make for a side dish. We wanted something different than our usual salad and rice, so we saw the bag of mini sweet peppers in our fridge and thought, Stuffed Peppers!

This recipe is super easy to make in addition to being super cute. It can be served with any kind of entrée or will make a yummy appetizer.

It’s also customizable! If you’re feeling like quinoa, stuff your peppers with that! Don’t have quinoa, but have a ton of brown rice? Use that instead! Lentils are another great option! I decided to use a brown rice and lentil combination and it came out great, so the possibilities are endless.

Next time you’re stuck on what side dish to make for dinner, or need a fun appetizer to bring to a party, give these a try! You’ll have fun making them AND eating them :)


MINI STUFFED SWEET PEPPERS

INGREDIENTS:
    1 bag sweet peppers
    About 1 cup dry grains (or amount stated on package)
    1 package of mushrooms
    Goat Cheese
About 3 tablespoons parsley (or as much as you want)
2 cloves of garlic
1 tablespoon olive oil
Salt, pepper and any other seasoning you want (to taste)



INSTRUCTIONS:
Cook your grains according to the instructions. My bag of lentil and rice blend said that 1 cup dry would yield about 3 cups cooked and that was plenty
Preheat your oven to 400 degrees
Chop your mushrooms into very tiny pieces and mince your garlic
Sauté mushrooms and garlic in a pan with olive oil, salt, pepper and seasoning until tender
Once mushrooms and grains are cooked, combine and set aside to cool
 Cut sweet peppers lengthwise down the center and place on a baking sheet
Bake in the oven for 4 minutes
While the peppers are baking, chop parsley and add to the grain and mushroom mixture – season mixture with extra salt and pepper
Take the peppers out of the oven after the 4 minutes is up and let them cool for a couple of minutes
Once cool enough to touch, stuff the peppers with the grain mixture and place back on the baking sheet
Top each one with goat cheese and put them back into the over for another 5 minutes
Now serve and enjoy! :)

  • Leigh Caulfield
  • THINK Positively EAT PositiveLEIGH